Does fat matter?

[Gregg Davi]

If I'm on a 1,700 calorie diet, for the purpose of losing
weight, does the composition of those calories matter? If I
burn 2000 calories a day, why does it matter if my calorie
intake is derived from fatty foods or non fatty foods, won't I
still lose weight because I'm burning my calories than I'm
taking in?

[markd]

For purposes of weight loss alone, it makes no difference. For
purposes of other health goals, such as reducing various risk
factors, it could make a difference. A diet of 1700 calories
of lard will cause a weight loss, but other nutritional goals
would not be met.

>If I'm on a 1,700 calorie diet, for the purpose of losing
>weight, does the composition of those calories matter? If I
>burn 2000 calories a day, why does it matter if my calorie
>intake is derived from fatty foods or non fatty foods, won't
>I still lose weight because I'm burning my calories than I'm
>taking in?

[Tcomeau]

"Gregg Davis " <gd24@rcn.com> wrote in message
news:<40bc85f5$0$3119$61fed72c@news.rcn.com>...
> If I'm on a 1,700 calorie diet, for the purpose of losing
> weight, does the composition of those calories matter? If I
> burn 2000 calories a day, why does it matter if my calorie
> intake is derived from fatty foods or non fatty foods, won't
> I still lose weight because I'm burning my calories than I'm
> taking in?

Dietary fat signals the body that you are full when you eat.
It also slows down the absorption of refined carbs, minimizing
the insulin spike that signals your body to store fat and/or
not use up fat. Without fat you will digest the carbs much
faster and be hungry within a shorter period of time (as in
when you eat chinese food) and your body will be flush with
insulin signalling your body to store every available bit of
food into body fat.

With regards to calories, don't even bother. Restricting fats
and calories to lose weight fails in 98% of cases. The
calorie values as you see them on the packaging or from USDA
tables are very inaccurate and it hasn't even been proven
that the body will use up the stated calories the same way in
every circumstance every time. It simply doesn't work in the
real world.

TC

[markd]

Unless he has a metabolic disorder he will not have an insulin
spike because he will not have a glucose spike, the two work
in a feedback loop to maintain rather constant levels of each
other indirectly. As to being "full" various foods have higher
effects then do others, potatoes have a higher effect then
some none veggie foods. As for insulin responce, some meats
provoke a higher insulin responce then does other foods. The
failure rate is similar among all diets, the weight loss at
one yyear is similar among diets. The calorie count on labels
crack is pure bunk. Calories lost, not which macro foods eaten
in what ratio, determines weight status over the long term.
For the most part, 500 less calories/day/week results in a
loss of one pound.

>Dietary fat signals the body that you are full when you eat.
>It also slows down the absorption of refined carbs,
>minimizing the insulin spike that signals your body to store
>fat and/or not use up fat. Without fat you will digest the
>carbs much faster and be hungry within a shorter period of
>time (as in when you eat chinese food) and your body will be
>flush with insulin signalling your body to store every
>available bit of food into body fat.
>
>With regards to calories, don't even bother. Restricting fats
>and calories to lose weight fails in 98% of cases. The
>calorie values as you see them on the packaging or from USDA
>tables are very inaccurate and it hasn't even been proven
>that the body will use up the stated calories the same way in
>every circumstance every time. It simply doesn't work in the
>real world.
>
>TC

[markd]

Prove it, the carb/iron axis has something else in common,
when logic and facts fail, just repost the original failed
assertions.

snip

>The composition of foods is more important than the overall
>calorie estimation/count/assumption.
>
>TC

[Tcomeau]

tunderbar@hotmail.com (tcomeau) wrote in message
news:<b550f406.0406011054.38c02c27@posting.google.com>...
> "Gregg Davis " <gd24@rcn.com> wrote in message
> news:<40bc85f5$0$3119$61fed72c@news.rcn.com>...
> > If I'm on a 1,700 calorie diet, for the purpose of losing
> > weight, does the composition of those calories matter? If
> > I burn 2000 calories a day, why does it matter if my
> > calorie intake is derived from fatty foods or non fatty
> > foods, won't I still lose weight because I'm burning my
> > calories than I'm taking in?
>
> Dietary fat signals the body that you are full when you eat.
> It also slows down the absorption of refined carbs,
> minimizing the insulin spike that signals your body to store
> fat and/or not use up fat. Without fat you will digest the
> carbs much faster and be hungry within a shorter period of
> time (as in when you eat chinese food) and your body will be
> flush with insulin signalling your body to store every
> available bit of food into body fat.
>
> With regards to calories, don't even bother. Restricting
> fats and calories to lose weight fails in 98% of cases. The
> calorie values as you see them on the packaging or from USDA
> tables are very inaccurate and it hasn't even been proven
> that the body will use up the stated calories the same way
> in every circumstance every time. It simply doesn't work in
> the real world.
>
> TC

The composition of foods is more important than the overall
calorie estimation/count/assumption.

TC